Simple shortcrust pastry

This simple shortcrust pastry can be made with a food processor or by hand.

Credit: Plum Books / Jeremy Simons

• makes

  1

• prep

  10 minutes

• difficulty

  Easy

Use this to make Justine Schofield's broccoli, pea and cheddar tart. 

Ingredients

• 225 g (1 ½ cups) plain flour
• pinch salt flakes
• 100 g cold butter, cubed, plus extra for greasing
• 1 egg

Chilling time: 1 hour

Instructions

1. Place the flour, salt, butter and egg in a food processor and pulse until a fine crumb forms. Add 2–3 tbsp of water and pulse again. (You can also do this by hand if you prefer. Simply rub the flour into the butter, egg and water until the mixture becomes crumbly.)

2. Tip onto a lightly floured work surface and knead two or three times to bring the dough together. Press into a disc shape, cover with plastic wrap and refrigerate for 1 hour before using.

Recipe from The Weeknight Cookbook by Justine Schofield (Plum, $34.99), Photography by Jeremy Simons. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Use this to make Justine Schofield's broccoli, pea and cheddar tart.